Foodie Tuesday’s With Food Network: Cuban Lentil and Black Bean Tacos with Lime-dill Aioli

Cuban lentil and black bean tacos with lime-dill aioli

Serves: 4-6|Prep time: 15 mins|Cook time: 15 mins

Ingredients

  • 2 tablespoons butter 
  • 1/4 cup red onion, small dice
  • 2 teaspoons fresh garlic, minced
  • 1 large jalapeño, small dice (optional)
  • 1/2 cup cooked green lentils
  • 1 can black beans
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon Albuquerque chili powder
  • 1/4 cup spring water or vegetable stock 
  • Salt to taste

For sauce:

  • 1/4 cup vegan mayo
  • Juice of half a lime or 2 tablespoons
  • 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon fresh garlic, minced (optional)

Toppings:

  • Sliced avocado
  • Sliced cherry tomatoes
  • Shredded lettuce
  • Diced onion

Instructions:

Step one: in a medium skillet over medium high heat heat butter until hot and shimmering, add onions sauté on medium low until caramelized approximately 4 to 6 minutes. 

Step two: Add garlic and continue to sauté for approximately one minute, if you’re using pepper and pepper in here and continue to sauté for an additional minute. 

Step three: add lentils and black beans increase heat to medium high and sauté. Add water here and remaining herbs. 

Step four: reduce heat and allow beans and lentils to simmer for approximately 3 to 5 minutes. Well that’s working mix together the sauce ingredients in a small bowl.

Assembly: Heat tortilla shells over a skillet or open flame however you do it. To build taco add beans, lettuce tomato onion then sauce. 


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